Instructions

1. 1 In a sauce pot heat vegetable oil and sauté chopped shallots until they just turn transparent.
2. 2 Add red wine and reduce volume by half.
3. 3 Add cracked peppercorns, prepared Demi Glace Sauce Mix and Seasoned Cream Soup Mix.
4. 4 Blend the sauce and simmer until core temperature reaches 165°F minimum.
5. 5 Serve immediately or refrigerate for future use.